Name: High-Protein Banana Bread Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Cuisine: Gluten-Free
Ingredients: 2 cups rolled oats (rolled oats, not quick oats); 1/3 cup unflavoured protein powder (can substitute with vanilla); 2 tsp cinnamon; 2 medium bananas (the more ripe, the better); 2 large eggs; 1 cup milk (recommended higher protein variety like dairy or soy); 1/4 cup maple syrup; 2 tsp vanilla extract; 1/3 cup hemp seeds; 1/3 cup chocolate chips plus some to sprinkle on top

Jump to Recipe· 4.4 from 4 reviews

I absolutely love starting my day with this High-Protein Banana Bread Baked Oatmeal Recipe because it combines two of my favorite comfort foods—banana bread and baked oatmeal—into one delicious, energizing breakfast. The natural sweetness of ripe bananas mixed with warm cinnamon and melty chocolate chips creates a cozy, flavorful experience. Plus, it packs a powerful protein punch that keeps me full and focused well into the afternoon. I can’t wait to share why this has become my go-to meal prep favorite for busy mornings!

Why You’ll Love This High-Protein Banana Bread Baked Oatmeal Recipe

From the first bite, I’m drawn to the wonderful flavor mix this recipe offers: sweet, buttery bananas meet the earthy warmth of cinnamon, with just the right hint of vanilla. It tastes like classic banana bread, but with the heartiness and texture of baked oatmeal that feels both comforting and nourishing. I never get bored because the addition of chocolate chips adds a little surprise of melty sweetness in every mouthful.

What I truly appreciate is how easy this recipe is to prepare. You just whisk together the dry ingredients, mash and mix in the wet ones, fold in some hemp seeds and chocolate chips, and bake. The straightforward steps and minimal fuss make it ideal for anyone who wants a homemade breakfast without the morning chaos. Whether I’m prepping for a family brunch or packing lunches for a hectic week, it’s always a hit that stands out because of its balanced nutrition and irresistible taste.

Ingredients You’ll Need

Two ripe yellow bananas with minor brown spots lie on a white marbled surface next to two white eggs. Surrounding them are small white bowls filled with different ingredients: a bowl of light brown rolled oats, a bowl of dark chocolate chips, a bowl of green hemp seeds, a small bowl of orange cinnamon powder, a small bowl of white flour, and a bowl with amber-colored honey. There is also a small white bowl holding dark brown vanilla extract. All items are neatly arranged on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

The magic of this High-Protein Banana Bread Baked Oatmeal Recipe lies in its simple, wholesome ingredients that each add a unique dimension to the final dish. They are easy to source yet bring a perfect harmony of texture, nutrition, and flavor.

2 cups rolled oats: Use rolled oats for the ideal chewy texture; skip quick oats as they can get mushy.
1/3 cup unflavored protein powder: This boosts the protein content without altering the banana bread flavor—vanilla powder works well too for added sweetness.
2 tsp cinnamon: A warming spice that enhances the cozy banana bread vibe.
2 medium ripe bananas: The riper, the sweeter and more flavorful; they add natural sweetness and moisture.
2 large eggs: They help bind everything together while adding extra protein.
1 cup milk: I recommend a higher-protein milk like dairy or soy to maximize the protein content.
1/4 cup maple syrup: A natural sweetener that elevates the flavor without overpowering the bananas.
2 tsp vanilla extract: Adds depth and enhances the overall aroma and taste.
1/3 cup hemp seeds: These bring a mild, nutty flavor plus extra protein and healthy fats.
1/3 cup chocolate chips: I love sprinkling some on top for melty pockets of indulgence.

Directions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. This makes it so much easier to remove the oatmeal once baked.

Step 2: In a large bowl, combine the rolled oats, protein powder, and cinnamon. Stir until they are evenly mixed. Be sure to exclude the hemp seeds and chocolate chips for now—they will be added later.

Step 3: In a separate bowl, mash your ripe bananas until smooth, then whisk in the eggs, milk, maple syrup, and vanilla extract until the mixture is uniform and creamy.

Step 4: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir thoroughly until everything is just combined. It should look thick but pourable.

Step 5: Gently fold in the hemp seeds and chocolate chips, reserving some chocolate chips to sprinkle on top if you like a pretty finish and extra melty bites.

Step 6: Transfer the batter evenly into your prepared baking pan. Spread it out smoothly and add the remaining chocolate chips and even some banana slices on top if you want to make it extra special.

Step 7: Bake in your preheated oven for about 30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

Step 8: Remove the baked oatmeal from the oven and allow it to cool in the pan for at least 20 minutes. This resting time helps it set perfectly for clean slices and fantastic texture.

Servings and Timing

This recipe yields about 6 generous servings, making it perfect for sharing with family or meal prepping for the week ahead. The preparation itself only takes around 10 minutes, which is great if you’re in a hurry. Then, 30 minutes in the oven is just enough to develop a beautiful golden crust with a moist interior. Don’t forget to factor in the 20 minutes of cooling time to let everything settle—total time comes to about an hour from start to finish.

How to Serve This High-Protein Banana Bread Baked Oatmeal Recipe

A single square oat bar sits in the center of a white plate on a white marbled surface. The bar is golden brown with visible oats and has several dark chocolate chips scattered on top. Two circular banana slices with light yellow and brown tones rest on the bar's surface, adding texture and color contrast. A shiny gold fork rests on the right side of the plate, its tines pointing diagonally toward the oat bar. In the top right corner, a small white bowl filled with green hemp seeds is partly visible, with a few seeds scattered on the surface around the plate. The photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I find this baked oatmeal incredibly versatile. I love to warm up a slice and drizzle a little extra maple syrup or a generous spoonful of nut butter on top. The nut butter adds richness and creaminess, balancing the natural sweetness beautifully. You can also serve it with a dollop of yogurt—dairy or plant-based—for a refreshing contrast.

If you want to impress guests, try garnishing with a sprinkle of cinnamon or some fresh banana slices and extra chocolate chips on the plate. This not only looks gorgeous but also adds layers of textures and flavors. I like to serve it warm, straight from the oven; however, it’s just as delightful at room temperature after a day in the fridge, especially in warmer weather.

For beverages, this dish pairs wonderfully with a cup of brewed coffee or a creamy latte in the morning. If you’re enjoying it as a brunch item, a fresh glass of orange juice or even a lightly fruity herbal tea complements the banana and chocolate notes beautifully. It’s adaptable to suit any occasion—from a cozy weekend breakfast to a holiday brunch table centerpiece.

Variations

I love experimenting with this High-Protein Banana Bread Baked Oatmeal Recipe to keep it fresh and cater to different dietary needs. If you want to make it vegan, simply replace the eggs with flax “eggs” (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) and swap out dairy milk for a soy or almond milk. Using a plant-based protein powder keeps it fully vegan without sacrificing protein content.

For gluten-free options, just make sure your rolled oats are certified gluten-free. I’ve also tried switching the maple syrup for mashed dates or coconut sugar to adjust the sweetness and flavor profile. And if you want an extra flavor twist, adding chopped walnuts or pecans gives a delightful crunch, while a teaspoon of nutmeg can deepen the spice profile.

Cooking methods can vary, too! While I prefer the classic baked method for that perfect set and soft texture, I’ve experimented by making muffin-sized portions in a muffin tin for grab-and-go breakfasts. Just reduce baking time slightly and keep an eye on them to avoid dryness. It’s great for meal prep when you want individual servings at hand.

Storage and Reheating

Storing Leftovers

After enjoying a few slices fresh out of the oven, I store leftovers in an airtight container in the fridge. This keeps the baked oatmeal moist and flavorful for up to one week. I usually separate servings with parchment paper to prevent sticking and make grabbing a slice easy.

Freezing

This recipe freezes beautifully, which is perfect if you want to bulk prepare. I wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They keep well frozen for up to three weeks without losing texture or flavor. Just be sure to label your container with the date!

Reheating

When I’m ready for a reheated snack or breakfast, I like to pop a slice in the microwave for about 30-45 seconds, sometimes adding a splash of milk to keep it moist. Another method I enjoy is warming it gently in a toaster oven until heated through and slightly crisp on top. I avoid reheating in the oven directly for too long as it risks drying it out. The goal is to revive that comfy, fresh-baked softness with a warm aroma wafting through the kitchen.

FAQs

Can I use quick oats instead of rolled oats?

While quick oats may seem like a convenient shortcut, they tend to absorb liquid much faster and can become mushy in baked oatmeal. Rolled oats give you that ideal chewy texture and hold up better during baking. I recommend sticking with rolled oats for the best results.

Is it possible to make this recipe nut-free?

Absolutely! This recipe is naturally nut-free if you skip adding nut butters or any nut toppings. Just double-check your protein powder and chocolate chips to ensure they’re made in nut-free facilities if you have a severe allergy. Hemp seeds are also a great nut-free way to add nutrition and texture.

Can I substitute the hemp seeds with another seed or nut?

Yes, if you don’t have hemp seeds on hand, pumpkin seeds or sunflower seeds make excellent alternatives, adding a nice crunch and healthy fats. Chopped walnuts or almonds also work well but will introduce nuts into the dish.

How ripe should the bananas be?

I always go for bananas that are very ripe—ideally with plenty of brown spots or even mostly brown skins. They’re much sweeter and more flavorful at this stage, which makes the baked oatmeal naturally delicious and moist without needing extra sugar.

What is the best way to reheat leftovers without drying them out?

Reheating in the microwave with a small splash of milk or water helps keep the oatmeal moist. Alternatively, warming gently in a toaster oven or conventional oven wrapped loosely in foil will preserve texture. Avoid overheating, which can dry out the oats and make the texture less pleasant.

Conclusion

I truly hope you give this High-Protein Banana Bread Baked Oatmeal Recipe a try because it’s been a total game changer for my mornings. It’s simple to make, packed with nutrition, and so comforting that it feels like a treat rather than just breakfast. Once you get a taste, you’ll understand why it’s one of my absolute favorites to share with friends and family alike. Enjoy every warm, flavorful bite!